5lbsYukon Gold potatoes1 inch cubes peel on or off, your preference
1 1/2cupswater or chicken broth
3clovesgarlicminced
1 1/2tspsaltdivided
1cuphalf and halfwarmed
1/2cupsour cream
1/2cupsalted buttercubed
4ounceschive and onion cream cheesesoftened
1/2tspfreshly ground black pepperadjust to taste
butter and chopped fresh chives for garnishing
Instructions
Arrange potatoes in the bowl of Instant Pot. Add 1 cup of cold water or chicken broth. Season with garlic and 1 tsp salt.
Cover and set the lid to "sealing.” Pressure cook on HIGH heat for 10 minutes, following with quick release.
After pressure has released, carefully remove the lid. (Test potatoes, they should be fork tender.) Drain cooking liquid, reserving in case it's needed to smooth texture at the end of cooking.
Immediately add half and half, sour cream, butter, cream cheese and 1/2 tsp salt. Use a potato masher to process until desired consistency is reached. You can add additional cooking liquid, if needed to smooth. Taste and adjust adding more salt to taste.
Garnish with butter, black pepper and fresh chives. Keep warm until serving.
Notes
Stovetop Instructions:
Place cubed potatoes in a large deep pot and cover completely with water. Add 1 teaspoon salt. Bring to a boil then lower heat to medium-high cooking for 8-10 minutes or until fork tender.
Drain potatoes well. Add remaining ingredients and mash using a potato masher or whip with an electric mixer. (You may opt to omit fresh garlic and use 1/2 tsp granulated garlic, instead.)
Dot with butter, garnish with pepper and chives and serve.